Tips:
Keep all utensils as cool as possible.
Keep them in the freezer if possible.
Don’t overwork the dough.
Use Irish or European butter. American butter contains just 80 percent butterfat, European butter has been churned for a longer period of time, giving it 82 percent butterfat.
PIE FILLING INGREDIENTS FOR ONE DEEP DISH PIE
3 cans Oregon Red Tart Cherries in water
2 tablespoon butter
1 ¼ cup sugar
4 tablespoons cornstarch
¼ teaspoon almond extract
PIE CRUST INGREDIENTS FOR TWO CRUST DEEP DISH PIE
4 cups all-purpose flour
1 cup Crisco shortening
1 cup of butter – Kerrygold (2 sticks)
2 teaspoon salt
½ cup ice water
1 egg and 1 tablespoon of milk or ½ and ½ (for egg wash)
PIE FILLING INSTRUCTIONS FOR ONE DEEP DISH PIE
Drain 3 cans of Oregon Red Tart Cherries and reserve the juice from only 1 ½ can.
In a medium bowl, mix until combined:
- 1 ¼ cup sugar
- 4 tablespoons cornstarch
In large saucepan over medium heat (800w Induction cooktop), whisk:
- 1½ can cherry juice
- The cornstarch & sugar mixture from the other bowl
Stir constantly until thickened (about 10 minutes)
Test the thickness by coating the back of a spoon
Remove from heat
Remove any remaining juice from the bowl of cherries
Gently stir in the cherries into the thickened mixture
Add ¼ teaspoon almond extract
Gently stir again
Cool in refrigerator while you make the pie crust
PIE CRUST INSTRUCTIONS FOR DOUBLE CRUST OR LATTICE DEEP DISH PIE
In a large cold bowl, combine:
- 4 cups all-purpose flour. Do not pack the flour when adding it.
- 2 teaspoons salt
Mix lightly with a fork, then add:
- 1 cup Crisco shortening
Work it with a pastry cutter until it starts to form little pea sized circles
Then, with a pastry cutter, cut up 2 sticks of butter into cubes.
Then add the cubes to the mix
Coat the butter cubes with flour by rolling them in the flour
Squish the cubes with your finger
Coat the butter squisheys with flour again
Leave the butter about the size of walnuts
Make a well in the center and start adding ½ cup ice water a little at a time
Toss the flour with your fingers instead of mixing it
Fold the flour over on itself
The dough should not be stick or powdery.
If it’s too wet, put it in the fridge for 30 minutes then take it out and add a little flour
Form it into 2 disks
Wrap each disk in saran wrap
Chill it for at least 30 minutes
PIE CRUST INSTRUCTIONS FOR DOUBLE CRUST OR LATTICE DEEP DISH PIE
Preheat oven to 375°F.
Lay down wax paper on your surface and sprinkle a little flour on the wax paper.
Take one ball and sprinkle some flour on.
Lay the dough ball on the wax paper and top it with wax paper.
Flatten into a disc with a rolling pin to about 1/8th to ¼ inch.
Roll one disc of dough into a 12-inch round.
Fit into a 9 to 10 inch deep dish pie plate.
Do the same for the other ball.
Pour the cooled pie filling into pastry lined pie pan.
Add the top Crust.
Pinch the top and bottom crust together
Trim to about ½ inch over the pie dish
fold the ½ inch under the pie plate
Use your thumb and fore finger to crimp the crust. I like a big crimp.
Don’t tear the crust.
Prick with a fork or Knife
Add decorations is you like
If you want the top to be shiny:
Beat 1 egg and 1 tablespoon of milk or ½ and ½ (for egg wash)
Brush egg wash and trim the crust.
Bake 40-50 minutes or until crust browns and filling begins to bubble.
Cover with aluminum foil after 20 minutes to prevent over-browning and maybe take off the last 30 minutes.
Cool pie several hours to allow filling to thicken before slicing.
If you are making in days before serving, leave it on the counter (away from the dog) and loosely cover it with tin foil.
Before serving, put it in a preheated oven at 375°F for 10 to 15 minutes before serving. It will help re-crisp the crust and warm up the fruit.
